Smoked Brisket Beer Cheese Bombs (Print Version)
Soft pretzel buns hold smoky brisket and beer cheese inside. They bake up golden and cheesy with loads of flavor.
# Ingredients:
→ Filling
01 -
240 ml beer cheese dip
02 -
450 g brisket, smoked and pulled apart
→ Dough
03 -
1 can (about 340 g) ready-to-bake biscuit dough
→ Pretzel Bath & Topping
04 -
Coarse salt to sprinkle
05 -
480 ml slightly hot water
06 -
Melted butter for brushing
07 -
60 g baking soda
# Instructions:
01 -
Crank the oven to 190°C and give it time to get fully hot.
02 -
Dump the pulled brisket and beer cheese in a bowl. Stir till everything’s nicely coated.
03 -
Lay out each biscuit dough slice and squash it flat on some flour. Scoop on a big spoonful of cheesy brisket, then fold the dough around and pinch it real good so nothing leaks. You’re aiming for round, sealed balls.
04 -
Mix baking soda into the warm water in a clean bowl. Stir till it all disappears.
05 -
Quickly dunk each stuffed dough ball in the baking soda mix. Right after, plop them on a tray lined with parchment.
06 -
Shower every ball with a nice layer of coarse salt.
07 -
Let them bake for 12–15 minutes. You’re looking for that deep golden, almost pretzel-brown color.
08 -
Once baked, pull them out and paint each with melted butter right away. Enjoy while they’re warm for the best munch.
# Notes:
01 -
Really pinch those seams closed or your cheesy filling might escape in the oven.
02 -
Baking soda water gives these that true pretzel chew and taste.